Paleo Egg Puff
Elevate your breakfast or brunch game with this irresistibly fluffy Paleo Egg Puff recipe! Packed with protein and flavor, these savory egg cups combine crispy bacon, sautéed onions, and nutrient-rich spinach with a creamy blend of coconut milk and almond flour for a perfect paleo-friendly bite. Enhanced by a subtle cheesy note from nutritional yeast, these baked egg puffs are a wholesome, low-carb delight that's both dairy-free and gluten-free. Simple to make in under 30 minutes, they’re ideal as a grab-and-go breakfast, a quick snack, or a crowd-pleasing addition to your brunch spread. Say goodbye to boring eggs and hello to this nutritious, guilt-free indulgence!
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Ingredients
- 6 large eggs
- 0.5 cups coconut milk
- 2 tablespoons almond flour
- 2 tablespoons nutritional yeast
- 3 slices bacon, diced
- 1 cups baby spinach, chopped
- 0.5 medium onion, finely diced
- 0.5 teaspoons garlic powder
- 0.5 teaspoons sea salt
- 0.25 teaspoons black pepper
- 1 tablespoons coconut oil
Directions
Step 1
Preheat your oven to 375°F (190°C). Grease a muffin tin with coconut oil to prevent sticking.
Step 2
In a medium skillet over medium heat, cook the diced bacon until crispy. Remove the bacon from the skillet and set aside, leaving the bacon drippings in the skillet.
Step 3
Add the diced onion to the skillet and sauté until translucent, about 3-4 minutes.
Step 4
Add the chopped spinach to the skillet and cook until wilted, about 2 minutes. Remove the skillet from the heat and set aside.
Step 5
In a large mixing bowl, whisk together the eggs and coconut milk until combined and smooth.
Step 6
Add the almond flour, nutritional yeast, garlic powder, sea salt, and black pepper to the egg mixture. Whisk until ingredients are fully incorporated.
Step 7
Fold in the sautéed onion and spinach mixture, crispy bacon, and any drippings from the skillet to the egg mixture.
Step 8
Pour the egg mixture evenly into the prepared muffin tin, filling each cup about three-quarters full.
Step 9
Bake in the preheated oven for 20-25 minutes or until the egg puffs are fully cooked and a tester inserted into the middle comes out clean.
Step 10
Allow the egg puffs to cool for a few minutes in the muffin tin. Use a butter knife to gently release them from the tin and serve warm.
Nutrition Facts
| Serving size | (620.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 983.1 |
| Total Fat 69.3g | 0% |
| Saturated Fat 27.4g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 1165.5mg | 0% |
| Sodium 2435.8mg | 0% |
| Total Carbohydrate 32.7g | 0% |
| Dietary Fiber 5.9g | 0% |
| Total Sugars 11.4g | |
| Protein 63.9g | 0% |
| Vitamin D 240IU | 0% |
| Calcium 283.7mg | 0% |
| Iron 9.3mg | 0% |
| Potassium 1410.6mg | 0% |
Source of Calories